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Discover the traditional flavors of South Indian cuisine with our authentic Adai Dosa Recipe, Iyer style, featured on our easy-to-follow recipe card. This savory pancake, a golden brown delight and a staple among Palakkad recipes, is a nutritious blend of lentils, including protein-packed dal (toor dal and moong dal), and idli rice, making it a perfect breakfast or snack option. Our step-by-step guide ensures you can easily spread the batter on the tawa and achieve the perfect consistency. Accompanied by a side of coconut chutney, sprinkled with fresh coriander leaves, this dish is deliciously satisfying. Easy to make, our Adai recipe is a must-try for anyone looking to explore the rich culinary heritage of the Iyer community. Whether you're a novice or an experienced cook, this protein-packed recipe promises a taste that's as nourishing as it is delightful, inviting you to spread the dosa batter, watch it turn golden brown, and enjoy the flavors of South India in every bite.
Discover the traditional flavors of South Indian cuisine with our authentic Adai Dosa Recipe, Iyer style, featured on our easy-to-follow recipe card. This savory pancake, a golden brown delight and a staple among Palakkad recipes, is a nutritious blend of lentils, including protein-packed dal (toor dal and moong dal), and idli rice, making it a perfect breakfast or snack option. Our step-by-step guide ensures you can easily spread the batter on the tawa and achieve the perfect consistency. Accompanied by a side of coconut chutney, sprinkled with fresh coriander leaves, this dish is deliciously satisfying. Easy to make, our Adai recipe is a must-try for anyone looking to explore the rich culinary heritage of the Iyer community. Whether you're a novice or an experienced cook, this protein-packed recipe promises a taste that's as nourishing as it is delightful, inviting you to spread the dosa batter, watch it turn golden brown, and enjoy the flavors of South India in every bite.
Ingredients
Ingredients
Idly rice(or any boiled rice): 2 cup
Black(whole) urad : 1/2 cup
Tuvar dal : 1/2 cup
Red chilli : 4
Hing powder : 1/2 tsp
Few curry leaves
Salt to taste
Til oil(Sesame oil)
Preparation Method
Preparation Method
Wash the rice really well (until the water becomes clear) and soak it for 4-5 hours.
After soaking rice for 4-5 hours, wash the Tuvar Dal & Black Urad dal. Now mix the soaked rice with Tuvar Dal & Black urad dal and again soak all three for about 30 minutes
2. Grind soaked Rice, Tuvar Dal & Black Urad dal coarsely by adding red chilli, salt, curry leaves and hing powder.
3. This is the Adai batter. Keep it for 5 to 6 hours for fermentation.
You can make adai without fermentation too, however Adai made after fermentation tastes good.
4. Heat the tawa. Pour 1 tsp of sesame oil and grease the tawa. Pour one ladle of batter. Spread it in a circular shape. Make it a little thick. Make a small hole in the middle. Pour one tsp of oil around the adai and a little oil in the hole.
Note: you can also add a fine chopped small onion in the batter.
5. After a while flip the adai & cook the other side. You can add a little oil to this side too.
6. Remove it to a plate.
Serve Adai with unsalted butter (it tastes really good)
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